Squash Cornbread
1 cup cooked winter squash
1 egg
2 tsp baking powder
1 tsp salt
½ cup vegetable oil
¾ cup yellow corn meal
Mix squash and egg well. Then add the other ingredients and mix lightly.
Place the batter into a cast iron skillet or 9 inch square baking pan, coated with butter or cooking spray.
Bake at 350 degrees for 40 minutes and serve, dotted with butter.

Easy Bake Squash
Winter squash of choice
Brown sugar
Butter
Salt and pepper to taste
Cut squash into halves, removes seeds. Place halves top down into baking dish with 1 inch water in bottom. Bake until squash is tender.
Remove from oven, scoop out tender squash, and mix with butter and brown sugar, or butter and salt and pepper to taste.
Squash and Apple Bake
2 lbs buttercup squash
½ cup brown sugar
¼ cup melted butter,
1 TBS flour
1 tsp salt
2 baking apples cored and cut into ½-inch slices
Cut each squash into halves, remove seeds and fibers, pare squash, and cut into ½-inch slices.
Mix brown sugar, butter, flour, and salt.
Arrange squash in ungreased oblong 12 x 7 baking dish. Top with apples slices. Sprinkle with sugar mixture. Cover and cook in 350 degree oven until squash is tender, 50 to 60 min.

Apple-Filled Acorn Squash (serves 6)
3 acorn squash
5 TBS butter
2 soft apples (McIntosh or Cortland are good) peeled, seeded, and chopped
¾ cup brown sugar
1 tsp lemon juice
¼ tsp ground ginger
½ tsp cinnamon
Cut acorn squash into halves and remove seeds. Place cut side down in large baking dish with 1-2 inches water. Bake at 350 degrees for 35 minutes.
Meanwhile, combine all other ingredients in smallish saucepan and cook over medium heat stirring frequently, until apples are tender.
Turn squash upright and fill center with the apple mixture. Continue baking until squash are tender, about 20 minutes more.

Spicy Apple-Filled Squash (3 servings)
1 medium acorn squash
1 apple (not too hard) peeled, cored, and sliced
2 tsp melted butter
2 tsp brown sugar
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
Dash ground cloves
Heat oven to 350 degrees. Butter small baking dish. Halve squash and remove seeds. Bake for 30 minutes.
Meanwhile, in small bowl combine apples, butter, brown sugar, and spices. Mix well.
Fill each acorn halves with ½ of apple mixture. Cover and bake 30 more minutes until apples and squash tender.

Maple Baked Acorn Squash
2 acorn squash
4 TBS maple syrup
4 TBS cream
Cut 2 acorn squash into halves, remove seeds and fibers. Place squash cut sides up in ungreased baking pan.
Spoon 1 TBS maple-flavored syrup and 1 TBS cream into each half. Cook uncovered in 350 degree oven until tender, about 1 hour.
Gourmet Golden Squash: Ingredients- 3 lbs ambercup squash, 1 cup sour cream, 2 TBS butter, 1 medium onion finely chopped, 1 tsp salt, ¼ tsp pepper.
Directions- Prepare and boil cubed squash until tender. Mash squash, stir in remaining ingredients, and turn mixture into ungreased 1-quart casserole. Cook uncovered in 400 degree oven until hot, about 30 min.
Cheesy Acorn Squash
1 acorn squash
3 TBS butter
1 cup chopped celery
1 cup chopped onion
1 cup mushrooms
1/8 tsp salt
1/8 tsp pepper
½ cup shredded cheddar
Place squash cut side down in glass dish and microwave 20 min until almost tender.
In skillet melt butter and sauté celery, onions, and mushrooms .Sprinkle with salt and pepper.
Spoon this mixture into both halves of acorn squash and cook 20 min in 400 degree oven.
Put ½ of cheddar cheese on each acorn squash and return to oven until cheese is bubbly.
Stuffed Winter Squash (6 servings)
3 small acorn or butternut squash
3 green onions
1 TBS olive oil
1 cup finely diced celery
1 bunch fresh spinach, coarsely chopped
¾ cup whole wheat bread crumbs
¼ tsp salt
¼ almonds or pecans, finely chopped
1 TBS butter
Cut squash in half and remove seeds. Bake at 350 degrees for 35-40 minutes or until tender.
Sauté the onions in oil until soft. Add diced celery. Cover and simmer on medium heat until just tender. Add spinach, stir to wilt.
Combine the crumbs with salt and nuts.
Stuff the squash with the spinach mixture, and sprinkle the crumb mixture on top. Dot with butter. Return to oven for 10 to 15 minutes.

Acorn Squash and Cherry Bake
2 squash, halved and seeded
¼ cup butter
½ cup dried cherries
¼ cup chopped pecans (or nuts of choice)
3 TBS brown sugar
½ tsp cinnamon
Bake squash at 350 degrees until tender.
Combine remaining ingredients in small saucepan, and heat over low heat until butter melts.
Divide mixture among each of the 4 squash halves and serve.

Cherry Stuffed Acorn Squash (6 servings)
3 buttercup squash, halved and seeded
2/3 cup dried cherries or cranberries
½ cup packed brown sugar
1 tsp grated lemon peel
¼ tsp ground nutmeg
½ tsp salt
¼ cup lemon juice
3 TBS butter
Place squash, cut side up, in baking dish coated with cooking spray.
Combine cherries, brown sugar, lemon peel, nutmeg, and salt and spoon into squash halves.
Sprinkle with lemon juice and dot with butter.
Bake at 350 degrees, uncovered, for 45 to 55 minutes or until squash is tender.
HINT: Sprinkle with cinnamon.

Pecan-Stuffed Butternut Squash (8 servings)
2 medium butternut squash
¾ tsp salt
Pepper to taste
4 oz cream cheese, softened
¼ cup butter, softened
3 TBS brown sugar
½ cup chopped pecans
Cut each squash in half lengthwise, discard seeds, and place squash, cut side down in baking dish with 1 inch water. Bake uncovered at 350 degrees for 1 hour.
Turn squash over, sprinkle with salt and pepper.
In a small bowl, beat the cream cheese, butter, and brown sugar until light and fluffy. Stir in pecans and spoon into squash cavities. Bake 15 to 20 minutes longer or until squash is tender and filling is lightly browned.


Roasted Acorn Squash
2 medium acorn squash
3 TBS butter
1 onion sliced
2 cloves of garlic minced
1 tsp coriander
½ tsp nutmeg
½ tsp salt
Pepper to taste
Preheat oven to 375 degrees. Cut acorn squash in halves and roast in oven, cut side up for 50 min or until just tender. Cool.
In skillet melt butter, sauté onion, mix in garlic and nutmeg and cook 2 min. Remove from heat.
Remove seeds and fiber from cooked squash halves and remove flesh. Discard skins.
Chop squash and add to onion mixture. Heat squash mixture on low stirring frequently and serve with salt and pepper.
Stuffed Winter Squash
3 small acorn or butternut squash
3 green onions
1 TBS olive oil
1 cup finely diced celery
1 bunch of fresh spinach coarsely chopped
¾ cup whole wheat bread crumbs
¼ tsp salt
¼ cup almonds or pecans finely chopped
1 TBS butter
Cut squash in half and remove seeds and fibers. Bakes at 350 degrees for 35-40 min or until just tender.
Sauté the onions in oil until soft. Add diced celery. Cover and simmer on medium heat until just tender. Add spinach, stir to wilt.
Combine the crumbs with salt and nuts.
Stuff the squashes with vegetable mixture. Sprinkle with bread crumb mixture. Dot with butter and return to oven for 10-15 min. Serves 6
Butternut-Sage Pasta Al Forno (8 servings)
½ 1b penne or rigatoni pasta, cooked
1 cup shredded Mozzarella
½ cup grated Parmesan or Parmigiano-Reggiano
TOMATO SAUCE
1 TBS olive or vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 oz) diced tomatoes, or (3 to 4 fresh, skinned and diced)
½ cup chopped fresh basil
CHEESE FILLING
3 cups ricotta or cottage cheese
2 eggs, beaten
¼ cup minced sage leaves
1 TBS finely grated lemon rind
1/8 tsp nutmeg
½ tsp salt
Pepper to taste
1 large butternut squash, cooked, flesh removed from shell, and mashed
Preheat oven to 350 degrees.
Heat oil in large skillet; add onions and garlic. Sauté until tender.
Add tomatoes, bring to boil and simmer 15 minutes; add basil and set aside.
FILLING: Combine ricotta or cottage cheese, eggs, sage, lemon peel, nutmeg, salt and pepper, and cooked squash. Mix well.
In a 9” by 13” pan ladle ½ sauce, place cooked pasta on top, spoon filling over pasta, and ladle remaining sauce.
Top with Mozzarella and Parmesan cheeses. Cover with foil and bake 45 to 50 minutes; uncover and bake another 10 minutes.


Roasted Butternut Linguine (4 servings)
4 cups peeled butternut squash
1 medium red onion, chopped
3 TBS oil
¼ tsp crushed red pepper flakes
½ lb uncooked linguine
2 cups shredded Swiss chard
1 TBS minced fresh sage
½ tsp salt
¼ tsp pepper
Place the squash and onion in a 15” by 10” baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
Bake, uncovered, at 350 degrees for 45-50 minutes or until tender, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain and place in a large bowl. Add the squash mixture, Swiss chard, sage, salt and pepper; toss to combine.


Roasted Beef and Squash
2 TBS olive oil
4 lbs chuck roast
1 onion thinly sliced
2 cloves garlic minced
Salt and pepper to taste
¾ cup beef broth
¾ lb butternut squash
2 TBS sage
Preheat oven to 350 degrees. In a Dutch oven heat the oil until warmed. Add the roast and brown slowly for about 10 min on each side.
Meanwhile, slice the onions and mince garlic.
Remove the roast to a platter and season with the salt and pepper-set aside.
Lower the heat and sauté the onion and garlic until light golden-brown.
Add the broth and sage. Cook for one minute. Return roast to the pot and cover. Bake for 1 ½ hr adding water if it becomes dry.
Meanwhile, peel the squash, remove seed and cut into 1-inch-cubes. After the roast has cooked for the 1 ½ hr add the squash and bake 30 more min. Do not over bake or the squash will become mushy.
Acorn Cabbage Bake (8 servings)
2 large acorn squash
2 TBS butter
2 cups shredded cabbage
1 medium onion, chopped
1 medium apple, chopped
¾ lb pork sausage, cooked and drained
2 TBS slivered almonds
¾ tsp salt
½ tsp ground sage
¼ tsp ground thyme
¼ tsp pepper
Preheat oven to 400 degrees. Put ½ “ water in 13” by 9” baking dish.
Grease a 2 quart casserole and set aside.
Half and seed squash. Place in baking dish and bake, cut side down, until tender. (Baking time will depend on size of squash)
Cool and scoop squash from shells. (Should be about 3 to 4 cups.)
Sauté cabbage, onions, and apple in butter until tender. Add meat, almonds, and seasonings and mix well. Then stir in squash.
Transfer to casserole and bake at 350 degrees until heated through, about 30 minutes.

Crockpot Autumn Pork Chops (6 servings)
6 thick pork chops
2 medium acorn squash
¾ tsp salt
2 TBS butter, melted
¾ cup brown sugar
¾ tsp kitchen bouquet
1 TBS orange juice
½ tsp orange peel, grated
Cut each squash into 4 or 5 crossways slices and remove seeds.
Arrange 3 chops on bottom of crock-pot. Place all squash slices on top, then final 3 chops.
Combine other ingredients and spoon over chops. Cover and cook 6 to 8 hrs on low, or until done.
Serve 1 or 2 slices squash with each pork-chop.

Roasted Beef and Squash (8 to 10 servings)
2 TBS olive or vegetable oil
4 lbs chuck roast
1 onion, thinly sliced
2 garlic cloves, minced
Salt and pepper to taste
¾ cup beef broth
2 TBS fresh sage, chopped or 2 tsp dried sage
¾ lbs butternut squash
In a Dutch oven heat the oil until warmed. When the oil is hot add the roast and brown slowly for about 10 minutes on each side.
Meanwhile, slice the onions and mince garlic. Remove the roast to a platter and season with salt and pepper. Set aside.
Lower the heat and sauté the onion and garlic until light golden, be very careful not to brown completely or scorch.
Add the broth and the sage. Cook for one minute. Return roast to the pot and cover.
Bake for 1 to 1 ½ hr (add more broth or water if it becomes dry.)
Meanwhile, peel the squash, remove seeds, and cut into one inch cubes. Add the squash to the cooked roast and bake 30 minutes more. Do not over bake or the squash will become mushy.


Butternut Squash Soup
1/3 cup chopped onion
4 TBS butter
6 cup peeled cubed butternut squash
3 cup water
4 chicken bouillon cubes
½ tsp dried marjoram
½ tsp pepper
2 (8 oz) packages cheese
Sauté onion in butter until tender. Add water, squash, bouillon cubes, marjoram, and pepper and bring to boil. Simmer for 20 minutes or until vegetables are tender.
Puree squash mixture and cream cheese in blender in batches until smooth. Return to sauce pan and heat on low stirring frequently. Serve when soup is thoroughly warm.
Dr Weil’s Roasted Winter Squash and Apple Soup
1 large winter squash seeded, peeled, and cubed into 2 inch pieces
1 medium onion peeled and quartered
3 garlic cloves
2 tart firm apples peeled cored and quartered
2 TBS olive oil
Chili powder to taste
4/5 cup vegetable broth (can use prepared chicken or beef powder added to water)
Preheat oven to 400 degrees. In large roasting pan toss squash, onions, garlic, apples in oil. Roast in oven stirring frequently until vegetables are fork tender and browned, about 40 min. Remove from oven.
Put ½ vegetables and 2 cup broth in food processor and puree to smooth. Then puree the other half. Heat through on low heat stirring frequently.
Chilled Squash and Carrot Soup
3 cups butternut squash, peeled, seeded, and cubed
1 can (14 ½ oz) chicken broth
2 medium carrots, sliced
1 medium onion, chopped
¼ tsp salt
1`/2 cup evaporated milk
3 TBS sour cream
In a large saucepan combine the squash, broth, carrots, onion, and salt. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes or until vegetables are tender. Remove from heat and cool.
In a blender or food processor, puree squash mixture in batches. Transfer to bowl, stir in milk, cover and chill until serving
Garnish with sour cream.

Savory Butternut Squash Pie
2 cups cooked butternut squash
2 eggs
¾ cup sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
1 can evaporated milk or 1 ½ cup light cream
9 inch pastry crust
Heat oven to 425 degrees. Prepare pastry crust or buy premade crust.
Beat eggs slightly,; beat in remaining ingredients. Pour into prepared pastry.
Bake 15 minutes; reduce oven temperature to 350 degrees and continue baking about 35 minutes longer or until knife inserted in center of pie comes out clean.
HINT: Place strips of tinfoil over crust edge when baking. This will prevent crust from burning or turning to brown.

A Second Savory Butternut Pie
2 cups cooked butternut squash
2 cups whole milk
3 eggs
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
½ cup brown sugar
½ cup honey
1- 9 inch pie crust
Place 1 cup milk in a blender and add the squash, a little at a time, blending until smooth. Add the eggs and spices and blend.
Pour the mixture in a large bowl, and add the remaining 1 cup of milk, brown sugar, and honey. Stir until well blended.
Pour mixture into the unbaked pie crust and bake at 425 degrees for 10 minutes. Lower heat to 325 degrees and bake for 30 minutes more, or until knife inserted in center of pie comes out clean.


PUMPKIN RECIPES

Pumpkin Pie Dessert
CRUST
18 oz yellow cake mix, ½ cup softened butter, 1 egg
FILLING
2 cup cooked pumpkin
2 eggs
2/3 cup evaporated milk
¾ cup sugar
½ tsp vanilla
½ tsp salt
1 tsp cinnamon
½ tsp ginger
1/8 tsp ground cloves
TOPPING
¼ cup butter, ¼ cup sugar, 1 tsp cinnamon
Mix together crust ingredients, reserving 1 cup. Press rest into a greased 9” by 13” pan, coated with cooking spray.
Mix all filling ingredients together and pour over the crust.
Mix the 1 cup reserved crust and topping ingredients together and sprinkle over the top.
Bake at 350 degrees for 30 to 40 minutes, until stiff. This dessert freezes well.

Ice Cream Pumpkin Dessert
½ cup graham crackers, crushed
¼ cup melted butter
1 TBS sugar
½ gallon vanilla ice cream, softened
2 cup cooked pumpkin
1 cup whipping cream
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp ground cloves
1 tsp vanilla
Combine cracker crumbs, butter, and 1 TBS sugar. Press into a 9” by 13” pan which has been sprayed with cooking spray. Bake at 350 degrees for 8 minutes and cool completely.
Spread ice cream on cooled crust. Freeze until firm.
Mix pumpkin, sugar, and spices together. Whip the cream and fold into pumpkin mixture.
Spread this mixture over the ice cream and freeze until firm. Serve with whipped topping and a sprinkle of nuts (if desired).

Frosted Pumpkin Bars
4 eggs
1 cup salad oil
2 cups sugar
2 cups cooked pumpkin or butternut winter squash
½ tsp salt
2 tsp cinnamon
1 tsp soda
2 tsp baking powder
2 cups flour
1 cup raisins or nuts (optional)
Combine all ingredients, pour into a greased 9” by 13” pan and bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean.
FROSTING
3 oz cream cheese, softened
½ cup butter, softened
1 tsp milk
1 ¾ cup powdered sugar
Mix all ingredients and spread on bars.
HINT: Double this recipe for a jelly roll pan.

Pumpkin or Butternut Squash Bread
3 cups sugar
1 cup salad oil
3 eggs
2 cups cooked pumpkin or butternut squash
½ tsp salt
3 cups flour
½ tsp baking powder
1 tsp cinnamon
1 tsp soda
Blend sugar and oil. Add eggs and pumpkin and mix all together in mixer.
Sift or blend flour salt, soda, baking powder and cinnamon and add to creamed mixture.
Bake in a well greased tube pan for one hour and 15 minutes or in 3 greased loaf pans for about 1 hour.